Vegan creamy potato and beetroot salad
12 Jan 2021
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
This vegan creamy potato and beetroot salad is made with vegan mayo. It’s really yummy, easy to make and can be served as a main meal for lunch or as a side dish. It's perfect all year round – you can use different herbs, depending on the season and on your main dish (chives, dill, coriander would work too).
Ingredients
- 500g baby or new potatoes
- 4 baby or 2 medium cooked or roasted beetroot
- 4 Tbsp vegan mayo
- 1 tsp Dijon mustard
- 2 large gherkins
- 3 spring onions
- 2 Tbsp chopped parsley
- Salt & pepper
- Dash of lemon juice
Instructions
- Cut the potatoes into bite-sized pieces. Put these in a large pan of lightly salted water, bring to the boil and simmer for about 15 minutes, until tender.
- Meanwhile, finely chop the beetroot, spring onions and gherkins. Put them in a large salad bowl. Add the mayo and mustard, season with pepper, then mix well.
- Drain the potatoes and add to the bowl. Toss and let it cool a bit.
- Taste, adjust the seasoning. Add a dash of lemon juice and the chopped herbs. Mix gently then serve.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Side - Supper
- Cuisines: - Mid&East European
- Occasions: - Barbecue - New Year - Parties - Picnic
- Ingredients: - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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